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Reduced production of higher alcohols by Saccharomyces cerevisiae in red wine fermentation by simultaneously overexpressing BAT1 and deleting BAT2
Ma, Lijuan, Huang, Shiyong, Du, Liping, Tang, Ping, Xiao, DongguangLanguage:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.7b01974
Date:
July, 2017
File:
PDF, 947 KB
english, 2017